1 00:00:06,374 --> 00:00:08,240 [narrator] this time on moonshiners... 2 00:00:08,242 --> 00:00:09,708 [digger] look what I found. 3 00:00:09,710 --> 00:00:12,277 Got one of these ultrasonic cleaning machines. 4 00:00:12,279 --> 00:00:13,212 Maybe it'll work with aging liquor. 5 00:00:13,214 --> 00:00:15,147 Finish in 30 minutes, if it works. 6 00:00:15,149 --> 00:00:18,884 This could change the whole industry as we know it. 7 00:00:18,886 --> 00:00:20,386 Might be a little cloudy, though. 8 00:00:20,388 --> 00:00:21,387 Damn it. 9 00:00:21,389 --> 00:00:23,022 [mike] we're going to make jalapeno cornbread. 10 00:00:23,024 --> 00:00:24,490 Man, are you serious? 11 00:00:24,492 --> 00:00:26,959 We're just gonna crumble them up, put them in the barrel. 12 00:00:26,961 --> 00:00:28,494 I think we'll have a damn good run of liquor. 13 00:00:28,496 --> 00:00:30,029 [mike] take a swig. 14 00:00:30,297 --> 00:00:31,897 [sputtering] 15 00:00:31,899 --> 00:00:33,065 [richard] bananas foster. 16 00:00:33,067 --> 00:00:35,034 [man on phone] oh, yeah. That was the premier dessert. 17 00:00:35,036 --> 00:00:36,835 We're gonna make a bananas foster liquor. 18 00:00:36,837 --> 00:00:39,171 We got our bananas, our butter, brown sugar. 19 00:00:39,173 --> 00:00:42,374 The only thing that we stand to lose is our reputation. 20 00:00:43,811 --> 00:00:46,578 [man] this is how we make the moonshine. 21 00:00:50,751 --> 00:00:52,384 [mark] I ain't doubting it. 22 00:00:52,953 --> 00:00:57,322 But you say you've got a notion about how we can age this in two months or less. 23 00:00:57,324 --> 00:00:58,957 You're gonna call me crazy. 24 00:00:58,959 --> 00:01:00,993 Well, that ain't nothing new. 25 00:01:00,995 --> 00:01:02,261 I'm gonna put it on a ufo. 26 00:01:02,263 --> 00:01:04,797 [chuckles] 27 00:01:04,799 --> 00:01:06,598 [narrator] in cocke county, tennessee, 28 00:01:06,600 --> 00:01:10,936 mark and digger are making a batch of barrel-finished rye whiskey 29 00:01:10,938 --> 00:01:14,039 for a client who needs it in two months' time. 30 00:01:14,041 --> 00:01:15,974 We're at the point now in our life, 31 00:01:15,976 --> 00:01:17,810 this is what we enjoy doing. 32 00:01:17,812 --> 00:01:19,011 We like small batch. 33 00:01:19,013 --> 00:01:21,914 You can pay more attention to detail with a smaller batch. 34 00:01:21,916 --> 00:01:23,715 Plus, you know, if it brings bigger money 35 00:01:23,717 --> 00:01:26,618 and you get a premium price for a little bit less liquor, 36 00:01:26,620 --> 00:01:29,121 why wouldn't you make more money off less work? 37 00:01:29,123 --> 00:01:30,856 What we catching? Six, you say? 38 00:01:30,858 --> 00:01:32,124 We're on number six. 39 00:01:32,126 --> 00:01:34,593 [mark] small batch, specialty liquors. 40 00:01:34,595 --> 00:01:37,796 We hope this is what we get to do more of in the future. 41 00:01:37,798 --> 00:01:40,165 But we've promised this liquor in two months. 42 00:01:40,167 --> 00:01:42,367 You know, that's a tall order. 43 00:01:42,369 --> 00:01:44,970 Do you remember them guns that we needed clean? 44 00:01:44,972 --> 00:01:46,472 [mark] uh-huh? 45 00:01:46,474 --> 00:01:48,574 Remember that big tub I had to put that cleaning solution, 46 00:01:48,576 --> 00:01:50,209 that ultrasonic cleaning machine? 47 00:01:50,211 --> 00:01:54,046 Well, I read a little article about ultrasonic aging. 48 00:01:54,048 --> 00:01:57,082 You know, I've got one of these ultrasonic cleaning machines. 49 00:01:57,084 --> 00:01:58,150 I don't use it much. 50 00:01:58,152 --> 00:01:59,885 It causes vibrations, 51 00:01:59,887 --> 00:02:03,822 so anything that gets debris embedded in small crevices, 52 00:02:03,824 --> 00:02:05,591 this is supposed to bring it out. 53 00:02:05,593 --> 00:02:08,427 So, maybe it'll work with aging liquor and some chips. 54 00:02:08,429 --> 00:02:11,063 I got one of them toothbrushes, ultrasonic. 55 00:02:11,065 --> 00:02:12,564 Yeah, same principle. 56 00:02:12,566 --> 00:02:13,899 If it vibrates everything loose, 57 00:02:13,901 --> 00:02:17,035 it's gonna vibrate them tannins and flavors loose, too. 58 00:02:17,037 --> 00:02:19,972 Well, I see that that's got good potential of working. 59 00:02:19,974 --> 00:02:23,108 Tell you how we can do 100 gallon at a time? 60 00:02:23,110 --> 00:02:24,476 Buy 50 of them toothbrushes. 61 00:02:24,478 --> 00:02:26,612 -No. -[chuckles] 62 00:02:26,614 --> 00:02:31,150 put one of them things like they vibrate concrete down around foundations with. 63 00:02:31,152 --> 00:02:32,751 Yeah, but they gotta have an air compressor. 64 00:02:32,753 --> 00:02:34,920 Hell, we've got an air compressor. 65 00:02:34,922 --> 00:02:37,589 Not a big ingersoll rand, great big one that's diesel powered. 66 00:02:37,591 --> 00:02:40,025 Okay, that's a bad idea, mark. 67 00:02:40,027 --> 00:02:43,829 I'm sorry that I come up with something and you shot it all to hell. 68 00:02:43,831 --> 00:02:46,031 I'll give him the benefit of the doubt, 69 00:02:46,033 --> 00:02:48,534 but he shoots my idea down immediately, 70 00:02:48,536 --> 00:02:50,769 before he hadn't even thought about it, 71 00:02:50,771 --> 00:02:53,939 and I think maybe it's just because he hasn't went that far in his thinking. 72 00:02:53,941 --> 00:02:56,775 God, you're so temperamental! 73 00:02:56,777 --> 00:03:00,212 He's gotta simmer down. He's getting too cantankerous in his older years. 74 00:03:00,214 --> 00:03:02,881 How do you feel about a little hormone replacement therapy? 75 00:03:02,883 --> 00:03:05,584 -How do you feel like the piss slapped out of you? -[chuckling] 76 00:03:05,586 --> 00:03:08,053 [mark] if you keep on laughing, kick you in your damn ovaries. 77 00:03:08,055 --> 00:03:09,688 [both laughing] 78 00:03:09,690 --> 00:03:11,290 [mark] ultrasonic aging. 79 00:03:11,292 --> 00:03:13,892 There ain't nobody in the moonshining circle doing it. 80 00:03:13,894 --> 00:03:15,727 [digger] no. 81 00:03:15,729 --> 00:03:19,031 If this ultrasonic machine works, we can't do large quantities at a time, 82 00:03:19,033 --> 00:03:23,001 but on small runs, this will be a game changer. 83 00:03:23,003 --> 00:03:24,770 [digger] we got almost seven-and-a-half gallons out of this, 84 00:03:24,772 --> 00:03:26,505 so this isn't a bad run. 85 00:03:26,507 --> 00:03:30,175 This is a high-end client that we very well could get some further sales out of. 86 00:03:30,177 --> 00:03:33,845 So, we get it done fast, we can turn that into dollars quicker. 87 00:03:33,847 --> 00:03:36,348 Alcohol and tasty alcohol. 88 00:03:36,350 --> 00:03:40,619 So we'll put dr. Digger's ultrasonic theory to test. 89 00:03:52,299 --> 00:03:54,733 Yo! Come on, buddy. 90 00:03:54,735 --> 00:03:55,834 -[jerry] what's up, bud? -[mike] what's going on? 91 00:03:55,836 --> 00:03:58,170 -All right. How was the trip? -Good. 92 00:03:58,172 --> 00:04:03,842 [narrator] in sevier county, tennessee, after jerry was hospitalized with an aneurysm, 93 00:04:03,844 --> 00:04:06,211 he and mike moved back to their home state 94 00:04:06,213 --> 00:04:08,814 in an attempt to reboot their season. 95 00:04:08,816 --> 00:04:09,948 It's getting late in the season. 96 00:04:09,950 --> 00:04:11,617 The leaves are starting to turn. 97 00:04:11,619 --> 00:04:12,985 You know, we gotta make some money. 98 00:04:12,987 --> 00:04:14,586 We got a new still site. 99 00:04:14,588 --> 00:04:16,955 We're not trying to make big volumes of alcohol here. 100 00:04:16,957 --> 00:04:20,158 We want to make top-shelf high-dollar premium alcohol. 101 00:04:20,160 --> 00:04:22,127 That's our goal for this season. 102 00:04:22,129 --> 00:04:24,663 You know, less alcohol, but for a higher price. 103 00:04:24,665 --> 00:04:26,231 I got some sugar and some grain. 104 00:04:26,233 --> 00:04:28,133 Got some rye this time. What do you think about that? 105 00:04:28,135 --> 00:04:30,535 Definitely ready to mash in, that's for sure. 106 00:04:30,537 --> 00:04:33,038 But I don't know. I think I want to do a little something different. 107 00:04:33,040 --> 00:04:35,974 Me and jerry, we're the guys that step outside of the box 108 00:04:35,976 --> 00:04:38,944 to try to create something new, different, something good. 109 00:04:38,946 --> 00:04:40,245 Come over here. I want to show you. 110 00:04:41,615 --> 00:04:43,048 We're gonna make jalapeno cornbread. 111 00:04:43,050 --> 00:04:44,950 Man, are you serious? 112 00:04:44,952 --> 00:04:48,086 Everybody out there in the world is making liquor out of all kinds of stuff. 113 00:04:48,088 --> 00:04:49,988 There's a lot of people out there that's like me. 114 00:04:49,990 --> 00:04:52,858 They like different, they like some heat and stuff. 115 00:04:52,860 --> 00:04:55,761 People make liquor out of all kind of stuff these days. 116 00:04:55,763 --> 00:04:57,863 Why not do it out of jalapeno cornbread? 117 00:04:57,865 --> 00:04:59,131 It sounds like a winner to me. 118 00:04:59,133 --> 00:05:00,599 You know how I am with spicy stuff. 119 00:05:00,601 --> 00:05:02,334 Just try it. 120 00:05:02,336 --> 00:05:05,170 You know, if we're selling something out there that no one else has for sale, 121 00:05:05,172 --> 00:05:06,571 we're ahead of the ball then. 122 00:05:06,573 --> 00:05:08,573 -What do you think? -Uh! 123 00:05:08,575 --> 00:05:10,075 [mike] what is it? 124 00:05:10,210 --> 00:05:11,276 Hot almighty! 125 00:05:11,278 --> 00:05:13,278 How the hell can you eat that stuff? 126 00:05:13,280 --> 00:05:15,380 [cackles] what do you think, though? 127 00:05:15,382 --> 00:05:16,415 I mean-- 128 00:05:16,417 --> 00:05:18,717 I couldn't taste the cornbread for the hot spicy. 129 00:05:18,719 --> 00:05:20,619 You can't tell me that's too damn hot for you. 130 00:05:20,621 --> 00:05:22,788 You know, jerry's a big, old boy now, 131 00:05:22,790 --> 00:05:25,290 but when it comes to a pepper something, he's a damn crybaby. 132 00:05:25,292 --> 00:05:28,794 I mean, he can look at damn black pepper in a shaker and go to sweating. 133 00:05:28,796 --> 00:05:29,828 I don't know how you do it, man. 134 00:05:29,830 --> 00:05:31,763 You know, when I eat something like a jalapeno, 135 00:05:31,765 --> 00:05:36,735 the sensation I get is like somebody's stuck a red-hot poker in my mouth. 136 00:05:36,737 --> 00:05:38,603 Why would anybody want that in their food or moonshine? 137 00:05:38,605 --> 00:05:41,673 [cackles] what the hell's wrong with you, jerry? 138 00:05:41,675 --> 00:05:43,308 My question is what the hell is wrong with you? 139 00:05:43,310 --> 00:05:45,243 All right, now, look. There's the difference. 140 00:05:45,245 --> 00:05:47,045 Our taste profiles are different. 141 00:05:47,047 --> 00:05:48,980 But there's a lot of people out there in the world 142 00:05:48,982 --> 00:05:51,049 that love this stuff just like I do. 143 00:05:51,051 --> 00:05:53,018 I stand to make a hell of a lot more money 144 00:05:53,020 --> 00:05:55,020 on something different like that. 145 00:05:55,022 --> 00:05:56,922 You think we sell that for more money than we can our rye? 146 00:05:56,924 --> 00:05:58,190 Absolutely. 147 00:05:58,192 --> 00:06:00,659 I don't even know how you'd even mash in jalapeno cornbread. 148 00:06:00,661 --> 00:06:03,795 Make jalapeno cornbread, just like right over there, 149 00:06:03,797 --> 00:06:07,699 crumble it up, mash it in just like you would corn liquor. 150 00:06:07,701 --> 00:06:09,267 You know, that ain't gonna work. 151 00:06:11,071 --> 00:06:14,539 -Why? -We can't put them jalapenos in our wooden barrels, too. 152 00:06:15,042 --> 00:06:16,274 Oh, [bleep]. 153 00:06:16,276 --> 00:06:17,943 Jalapenos is a different kind of flavor. 154 00:06:17,945 --> 00:06:21,947 That spicy power it's got, you get that in that wood, you're never getting it out. 155 00:06:21,949 --> 00:06:23,982 It'll be in the taste of everything we do from now on. 156 00:06:23,984 --> 00:06:25,817 By god, that would happen. 157 00:06:25,819 --> 00:06:29,955 We gotta find a way, I guess, to post-flavor the cornbread liquor after the fact. 158 00:06:29,957 --> 00:06:31,189 Well, I do like the sound of that, 159 00:06:31,191 --> 00:06:33,191 'cause that way we can control how hot it is. 160 00:06:33,193 --> 00:06:34,760 The only way we can make this happen is 161 00:06:34,762 --> 00:06:37,295 we're gonna have to actually mash in this cornbread, 162 00:06:37,297 --> 00:06:38,263 and we'll have to post-flavor it. 163 00:06:38,265 --> 00:06:41,400 Cornbread mashed without the jalapenos at first. 164 00:06:41,402 --> 00:06:42,834 We'll flavor it after the fact. 165 00:06:42,836 --> 00:06:46,171 You know, that way we got control of how much spice goes into every jar. 166 00:06:46,173 --> 00:06:48,273 So you're thinking jalapeno cornbread 167 00:06:48,275 --> 00:06:49,708 we can sell for more than our rye? 168 00:06:49,710 --> 00:06:50,842 Absolutely. 169 00:06:50,844 --> 00:06:53,178 You know, I'm willing to give it a shot. 170 00:06:53,180 --> 00:06:54,646 Trust me on this, man! 171 00:06:54,648 --> 00:06:56,815 My man, jerry's just gotta bake all this cornbread, 172 00:06:56,817 --> 00:06:58,917 so we can get it to the woods and get her mashed in. 173 00:06:58,919 --> 00:07:00,118 We're gonna make this thing happen. 174 00:07:00,120 --> 00:07:01,853 He's gonna be surprised at the end. 175 00:07:01,855 --> 00:07:03,321 We're gonna do it. Let's make some cornbread. 176 00:07:18,172 --> 00:07:19,671 [man on phone] the absinthe is unbelievable. 177 00:07:19,673 --> 00:07:21,039 It's going amazing, man. 178 00:07:21,041 --> 00:07:24,209 -Come on, man. You like it? -[man on phone] oh, everybody do. 179 00:07:24,211 --> 00:07:26,845 -That's good. -[man on phone] I gotta hide my little stash. 180 00:07:26,847 --> 00:07:29,915 [narrator] in iberia parish, louisiana, 181 00:07:29,917 --> 00:07:33,585 richard's reputation as a distiller is drawing the attention 182 00:07:33,587 --> 00:07:36,321 of demanding new orleans restaurant chefs. 183 00:07:36,824 --> 00:07:38,089 Let's do a bananas foster. 184 00:07:38,091 --> 00:07:39,825 I remember that from back in the day. 185 00:07:39,827 --> 00:07:42,861 [man on phone] oh, yeah. That was the premier dessert. 186 00:07:42,863 --> 00:07:45,096 And they said, "if you were eating banana foster, 187 00:07:45,098 --> 00:07:47,232 you were in a four, five-star restaurant." 188 00:07:47,234 --> 00:07:49,901 okay, well, the chef wants three gallons. 189 00:07:49,903 --> 00:07:51,603 If you don't mind, I'll take two. 190 00:07:51,605 --> 00:07:52,904 All right, I can do that. 191 00:07:52,906 --> 00:07:56,241 This guy tells us that a chef wants our alcohol. 192 00:07:56,243 --> 00:07:57,976 I mean, this is new orleans. 193 00:07:57,978 --> 00:07:59,244 This could be a five-star chef. 194 00:07:59,246 --> 00:08:00,912 That's kind of big right there. 195 00:08:00,914 --> 00:08:02,147 Let me see what this all entails, 196 00:08:02,149 --> 00:08:03,915 and I'll get back with you on the price. 197 00:08:03,917 --> 00:08:04,783 [man on phone] I appreciate it. 198 00:08:04,785 --> 00:08:07,486 Bananas foster is a real high-end dessert. 199 00:08:07,488 --> 00:08:09,988 This is something that a chef prepares right on the side of the table. 200 00:08:09,990 --> 00:08:13,291 I mean, it dates back to new orleans, way back in the 50s. 201 00:08:13,293 --> 00:08:19,030 It was prepared with unsalted butter, brown sugar, cinnamon, banana liqueur, 202 00:08:19,032 --> 00:08:21,199 one banana per person, and rum. 203 00:08:21,201 --> 00:08:23,068 So we're gonna use a spice rum as our base. 204 00:08:23,070 --> 00:08:24,236 Man, this sugar's heavy, man. 205 00:08:24,238 --> 00:08:25,804 [craig] like lifting weights. 206 00:08:25,806 --> 00:08:27,873 Yeah, it's got molasses in it. That's why. 207 00:08:27,875 --> 00:08:29,341 Today we're at the still site. 208 00:08:29,343 --> 00:08:33,211 We're gonna start our mash in, we're gonna do a spice rum, our base spirit. 209 00:08:34,648 --> 00:08:36,181 All right. That's that light stuff. 210 00:08:36,183 --> 00:08:38,416 -That's the dark guy right there. -[craig] that's the dark one. 211 00:08:38,418 --> 00:08:40,785 [richard] when we make rum, I mean, we always use brown sugar. 212 00:08:40,787 --> 00:08:42,187 Go ahead and start it. 213 00:08:43,290 --> 00:08:47,025 Darker brown sugars have more molasses sucked into them. 214 00:08:47,027 --> 00:08:48,760 All right. 215 00:08:48,762 --> 00:08:52,197 We don't wanna have too much of an overpowering presence of molasses here, 216 00:08:52,199 --> 00:08:54,833 so we're just gonna use one-third of the dark brown sugars 217 00:08:54,835 --> 00:08:56,401 as opposed to the light brown sugar. 218 00:08:56,403 --> 00:08:58,937 I'm gonna drop this dark brown in here first. 219 00:08:59,006 --> 00:09:00,305 [craig] all right. 220 00:09:00,307 --> 00:09:01,573 [richard] cooking it down for a little bit. 221 00:09:01,575 --> 00:09:03,241 This is the rich stuff. 222 00:09:03,243 --> 00:09:06,678 -This is what's gonna give us the deep flavoring-- -[craig] deep caramelization. 223 00:09:06,680 --> 00:09:08,980 [richard] all that complex stuff going on. 224 00:09:10,017 --> 00:09:12,083 -[craig] we got one of these light ones. -[richard] pour this in. 225 00:09:12,085 --> 00:09:13,718 [richard] this is gonna be delicate. 226 00:09:13,720 --> 00:09:18,123 Tying really well with that dark brown sugar, unfiltered cane sugar. 227 00:09:18,125 --> 00:09:21,626 Before we put the heat on, I just want to stir it up real good, 228 00:09:21,628 --> 00:09:23,161 make sure nothing's sticking at the bottom, 229 00:09:23,163 --> 00:09:24,896 'cause we ain't got no way to get down in there. 230 00:09:24,898 --> 00:09:25,931 [craig chuckles] no. 231 00:09:25,933 --> 00:09:27,198 See what that's looking like. 232 00:09:27,200 --> 00:09:30,068 We'll add our seasoning. I say seasoning, but it's our spices. 233 00:09:30,070 --> 00:09:32,871 That boy said we're gonna put some seasoning, 234 00:09:32,873 --> 00:09:34,272 -like we're cooking. -[richard chuckles] 235 00:09:34,274 --> 00:09:36,741 I swear, that boy is so cajun, yeah. 236 00:09:36,743 --> 00:09:38,209 [richard laughs] 237 00:09:38,211 --> 00:09:41,279 spice in louisiana, that's something that definitely doesn't scare us. 238 00:09:41,281 --> 00:09:44,449 This is cloves, nutmeg, black peppercorn, cinnamon sticks. 239 00:09:44,451 --> 00:09:45,917 And that's all we're gonna need. 240 00:09:45,919 --> 00:09:46,818 Oh, yeah. 241 00:09:46,820 --> 00:09:47,953 All right, let's light it up. 242 00:09:47,955 --> 00:09:49,087 [craig] let's light it. 243 00:09:49,089 --> 00:09:50,355 [richard] that's good. 244 00:09:50,891 --> 00:09:54,225 Gonna boil this, let it sit, 245 00:09:54,227 --> 00:09:56,928 and then we'll pitch the yeast when it gets to a good temperature. 246 00:09:56,930 --> 00:09:59,064 [craig] I can smell that working already. Just heating up. 247 00:09:59,066 --> 00:10:02,100 Oh, yeah. It's got a hint of spice to it. 248 00:10:02,102 --> 00:10:04,069 But, I mean, this smells real good. 249 00:10:04,071 --> 00:10:08,239 That brown sugar stands out big time in this right here. 250 00:10:08,241 --> 00:10:11,242 Immediately, you can smell just candy. 251 00:10:11,244 --> 00:10:12,844 Gonna kill this fire. 252 00:10:12,846 --> 00:10:15,113 And we're gonna add a little bit more water to it. 253 00:10:15,115 --> 00:10:17,182 I'm anxious to let this cool down, 254 00:10:17,184 --> 00:10:19,017 'cause it smells awesome. 255 00:10:19,019 --> 00:10:22,821 I mean, it smells like you're actually cooking something right now. 256 00:10:22,823 --> 00:10:23,722 That's pretty much it. 257 00:10:23,724 --> 00:10:24,689 [craig] that's it. 258 00:10:26,593 --> 00:10:28,093 [richard] so this is cooled down enough, man. 259 00:10:28,095 --> 00:10:29,060 We could pitch this yeast. 260 00:10:29,062 --> 00:10:31,596 Look how pretty that is. 261 00:10:31,598 --> 00:10:35,133 I like a yeast that'll fall like a grain of sand. 262 00:10:35,135 --> 00:10:37,469 I'm gonna give that a good stir right there. 263 00:10:40,040 --> 00:10:42,207 This molasses has so much of everything a yeast would need. 264 00:10:42,209 --> 00:10:44,242 It even has a mineral content to it. 265 00:10:44,244 --> 00:10:46,611 We should get a real strong alcohol out of this. 266 00:10:46,613 --> 00:10:48,246 [craig] old, trusty cap, so... 267 00:10:48,248 --> 00:10:50,582 -That's all we need. -[craig] that's all we need right there. 268 00:10:51,318 --> 00:10:52,283 Ready to go. 269 00:10:52,285 --> 00:10:53,184 [richard] she's ready to go. 270 00:10:53,186 --> 00:10:54,886 We got everything mashed in. 271 00:10:54,888 --> 00:10:56,121 We'll let it sit for a couple of days, 272 00:10:56,123 --> 00:10:57,689 come back and get ready to run. 273 00:10:57,691 --> 00:11:00,258 All right, cool. Come on. Let's get out of here, man. 274 00:11:12,806 --> 00:11:14,339 [mark] I don't know what you've got in mind. 275 00:11:14,341 --> 00:11:16,141 Ages in two months. 276 00:11:16,143 --> 00:11:17,542 [digger] we could finish in 30 minutes 277 00:11:17,544 --> 00:11:19,044 with this ultrasonic machine if it worked. 278 00:11:19,046 --> 00:11:23,214 We've been asked for six gallons of barrel-finished rye whiskey. 279 00:11:23,216 --> 00:11:25,784 That's not a far-fetched request, 280 00:11:25,786 --> 00:11:27,252 other than he wants it in two months. 281 00:11:27,254 --> 00:11:29,187 We don't have a lot of room to mess up here. 282 00:11:29,189 --> 00:11:32,624 We did make a gallon-and-a-half more than the order's for. 283 00:11:32,626 --> 00:11:34,592 We don't screw it up, that's mine and yours. 284 00:11:34,594 --> 00:11:38,129 But you don't have a clue if this works or it don't. 285 00:11:38,131 --> 00:11:38,863 Not an inkling. 286 00:11:38,865 --> 00:11:40,832 Go find it. Good luck. 287 00:11:40,834 --> 00:11:44,402 You know, two months is a big ask for a barrel-finished rye. 288 00:11:44,404 --> 00:11:47,105 But I've got this ultrasonic cleaning machine. 289 00:11:47,107 --> 00:11:48,840 I know it's here somewhere. 290 00:11:48,842 --> 00:11:50,041 Look what I found. 291 00:11:50,043 --> 00:11:52,577 So we'll see what the ultrasonic aging does 292 00:11:52,579 --> 00:11:54,145 to liquor with some wood chips in it. 293 00:11:54,147 --> 00:11:58,550 If this works, we have revolutionized the rapid aging world. 294 00:12:04,791 --> 00:12:08,193 [mark] I just don't understand how this ultrasonic machine works. 295 00:12:08,195 --> 00:12:10,562 [digger] well, we're going to try. 296 00:12:10,997 --> 00:12:12,030 Ah. 297 00:12:12,032 --> 00:12:15,100 [mark] you know, never, ever would we promise 298 00:12:15,102 --> 00:12:17,902 six gallons of barrel-finished whiskey in two months. 299 00:12:17,904 --> 00:12:21,806 But digger has an idea about ultrasonic aging. 300 00:12:21,808 --> 00:12:24,709 Are we gonna leave it in the jars, dump the liquor in the-- 301 00:12:24,711 --> 00:12:26,211 no, I'm not gonna dump that liquor in there. 302 00:12:26,213 --> 00:12:29,414 We'll use water just to get the sound waves into the jars. 303 00:12:29,416 --> 00:12:32,083 The ultrasonic vibrations in liquid 304 00:12:32,085 --> 00:12:36,755 causes the liquid to move in and out of crevices and pull debris out. 305 00:12:36,757 --> 00:12:38,890 That's what tannins are in the wood. 306 00:12:38,892 --> 00:12:40,291 It's a debris in there, if you will. 307 00:12:40,293 --> 00:12:41,993 We're gonna chip this stuff up. 308 00:12:41,995 --> 00:12:44,195 I'm going to put the barrel in the liquor. 309 00:12:44,197 --> 00:12:46,998 I get the chips, we start putting them in the jars. 310 00:12:47,000 --> 00:12:50,235 This should make the liquor move in and out of the chips, 311 00:12:50,237 --> 00:12:52,871 and get that deep, rich mahogany color in there. 312 00:12:52,873 --> 00:12:54,072 We'll see what it's gonna do. 313 00:12:54,074 --> 00:12:55,273 I can see how it would work. 314 00:12:55,275 --> 00:12:57,175 We'll crank it up this way. 315 00:12:57,177 --> 00:12:58,076 30 minutes. 316 00:12:58,078 --> 00:13:00,545 Makes a slight racket though, don't it? 317 00:13:00,547 --> 00:13:05,583 If this ultrasonic vibration with wood chips and liquor works like I think it will, 318 00:13:05,585 --> 00:13:09,554 then we may be on to the next big thing in the liquor finishing world. 319 00:13:09,556 --> 00:13:12,423 Look how it's already changed. That's the color, look. 320 00:13:12,425 --> 00:13:14,659 [mark] yeah, you can see that stuff moving around in there. 321 00:13:14,661 --> 00:13:15,994 How about that? 322 00:13:15,996 --> 00:13:20,165 This could change the whole industry as we know it now. 323 00:13:20,167 --> 00:13:21,065 Ain't that something? 324 00:13:21,067 --> 00:13:23,268 It's near dark enough. Pretty good. 325 00:13:24,471 --> 00:13:26,938 I'm afraid it might be a little cloudy, though. 326 00:13:26,940 --> 00:13:30,875 We can't have it looking that way. Damn it. 327 00:13:30,877 --> 00:13:33,011 In the very short period of time that's passed here, 328 00:13:33,013 --> 00:13:33,978 we're getting color, 329 00:13:33,980 --> 00:13:37,015 but appears that there may be some dinginess 330 00:13:37,017 --> 00:13:40,985 or a little bit of cloudiness coming with the color change. 331 00:13:40,987 --> 00:13:42,620 This is a high-end liquor. 332 00:13:42,622 --> 00:13:43,988 That's a deal breaker. 333 00:13:47,994 --> 00:13:49,294 I'm telling you. 334 00:13:49,296 --> 00:13:51,196 Taste that. 335 00:13:51,198 --> 00:13:54,265 I mean, it's got the taste of a barrel-finished rye. 336 00:13:54,301 --> 00:13:55,333 Wow. 337 00:13:55,335 --> 00:13:57,268 [digger] but that clouding's unacceptable. 338 00:13:57,270 --> 00:13:58,603 [mark] no, we can't have that. 339 00:13:58,605 --> 00:14:00,939 We could strain them chips out there right now, 340 00:14:00,941 --> 00:14:01,840 and I'd be happy with that. 341 00:14:01,842 --> 00:14:03,775 But you can't sell it. 342 00:14:03,777 --> 00:14:06,978 -You can't charge a premium price for this color. -You can't for cloudy liquor. 343 00:14:06,980 --> 00:14:09,781 It's as good of a rye as you'd ever want to taste. 344 00:14:09,783 --> 00:14:12,851 But if I saw it on the liquor store shelf, I'd keep going. 345 00:14:12,853 --> 00:14:15,220 This little machine here, I think, is so efficient. 346 00:14:15,222 --> 00:14:20,592 It's pulling the tannins and the oils out of those chips so strong. 347 00:14:20,594 --> 00:14:23,628 -It's doing way more than natural convection does. -Right. 348 00:14:23,630 --> 00:14:24,829 This thing's great. 349 00:14:24,831 --> 00:14:28,032 The problem was just, we didn't clean the chips enough. 350 00:14:28,034 --> 00:14:31,736 I may have not rinsed the chips and soaked them long enough 351 00:14:31,738 --> 00:14:34,339 to really get all the dust particles out of there. 352 00:14:34,341 --> 00:14:37,075 I'm gonna soak them for 36, 48 hours. 353 00:14:37,077 --> 00:14:38,910 I'm thinking this thing works so good, 354 00:14:38,912 --> 00:14:41,846 we're going to soak these chips for a good 48 hours, 355 00:14:41,848 --> 00:14:43,882 I'm gonna rinse them three or four times, 356 00:14:43,884 --> 00:14:44,716 try it again. 357 00:14:44,718 --> 00:14:46,017 [mark] get them chips soaking. 358 00:14:46,019 --> 00:14:48,152 We'll come back and try it again. 359 00:15:01,101 --> 00:15:03,401 [mike] you ready to make some cornbread, jerry? 360 00:15:03,403 --> 00:15:05,670 Well, I guess I'm ready for you to show me how to make cornbread. 361 00:15:05,672 --> 00:15:07,105 You don't know how to? 362 00:15:07,107 --> 00:15:09,274 You know, jerry, I think you can make some nuts. 363 00:15:09,276 --> 00:15:14,178 But if people can take bananas and turn banana pudding into a drink, 364 00:15:14,180 --> 00:15:17,048 why can't I turn jalapeno cornbread into a drink? 365 00:15:17,050 --> 00:15:19,217 [jerry] here's my only question. 366 00:15:19,219 --> 00:15:20,785 What's the advantage of using cornbread? 367 00:15:20,787 --> 00:15:24,989 You're gonna be able to taste the crust, the smoke I'm gonna put in it. 368 00:15:24,991 --> 00:15:27,825 We're gonna have some smoky, jalapeno cornbread liquor, 369 00:15:27,827 --> 00:15:29,827 once we're all said and done. 370 00:15:29,829 --> 00:15:31,829 That sounds like that might be appetizable there. 371 00:15:31,831 --> 00:15:33,765 [mike] oh, yeah, it's gonna be good. 372 00:15:33,767 --> 00:15:36,067 You tell me you don't know how to make cornbread. 373 00:15:36,069 --> 00:15:38,236 I'm willing to learn, if you're willing to show me. 374 00:15:39,039 --> 00:15:40,772 How the hell does somebody grow up in south 375 00:15:40,774 --> 00:15:42,140 and call himself a mountain man, 376 00:15:42,142 --> 00:15:44,575 and don't even know how to make a damn pone of cornbread? 377 00:15:44,577 --> 00:15:46,811 Just a few simple ingredients I like to use. 378 00:15:46,813 --> 00:15:49,981 You gotta have your flour, your sugar and your cornmeal, 379 00:15:49,983 --> 00:15:53,985 and most of all, some good old homegrown rooster bullets. 380 00:15:53,987 --> 00:15:56,254 Hell, the boy can't even boil water. 381 00:15:56,256 --> 00:15:59,357 He's always just sitting on the couch and letting mama bring it to him. 382 00:15:59,359 --> 00:16:01,125 So, here's ol' dad. 383 00:16:01,127 --> 00:16:03,127 I'll do the cooking too, I reckon. 384 00:16:03,129 --> 00:16:05,229 I wanna do 20 pones of cornbread. 385 00:16:05,231 --> 00:16:07,198 -Pond? -Pone. 386 00:16:07,200 --> 00:16:08,566 What the hell's a "pone"? 387 00:16:08,568 --> 00:16:10,201 It's a pone, like a-- 388 00:16:10,470 --> 00:16:11,869 a pan? 389 00:16:12,105 --> 00:16:14,973 It's made in a pan, but we call it a pone of cornbread, you know. 390 00:16:14,975 --> 00:16:16,107 Pone bread. 391 00:16:16,109 --> 00:16:17,008 What part of the world they talk like that? 392 00:16:17,010 --> 00:16:18,109 Mississippi. 393 00:16:18,111 --> 00:16:20,445 -Okay. That explains everything. -[mike] all right. 394 00:16:20,447 --> 00:16:23,114 [mike] jerry, he don't even know what the damn word "pone" means. 395 00:16:23,116 --> 00:16:25,850 I'm like, "damn, son. You ain't never heard of a pone before?" 396 00:16:25,852 --> 00:16:27,051 -it's a pone. -[jerry] oh, a pone. 397 00:16:27,053 --> 00:16:27,952 [mike] a pone of cornbread. 398 00:16:27,954 --> 00:16:29,821 Add a little bit of mustard. 399 00:16:29,823 --> 00:16:34,759 In the south, we always put a little mustard on a lot of stuff. 400 00:16:34,761 --> 00:16:40,865 So a little bit of the secret ingredient, my house-blend seasoning. 401 00:16:40,867 --> 00:16:43,067 This special recipe with the cornbread that I'm making, 402 00:16:43,069 --> 00:16:46,037 it's come down from my mom and my grandmother. 403 00:16:46,039 --> 00:16:49,407 I'm gonna try to replicate that and do it as close as I can. 404 00:16:49,409 --> 00:16:50,775 I've got my skillets greased, 405 00:16:50,777 --> 00:16:53,411 little liquid butter until that gets hot enough 406 00:16:53,413 --> 00:16:55,913 to start frying the bottom of the cornbread. 407 00:16:55,915 --> 00:16:58,950 I pour my batter in here, let that cook on the bottom a little bit, 408 00:16:58,952 --> 00:17:01,819 let it start bubbling and crisping up around the edges. 409 00:17:01,821 --> 00:17:05,123 Then I'll take it and transfer it over to the pellet smoker. 410 00:17:05,125 --> 00:17:08,259 That's where we'll finish the process of baking the cornbread. 411 00:17:09,396 --> 00:17:10,995 That a good smoked cornbread there. 412 00:17:10,997 --> 00:17:12,030 [mike] yeah, buddy. 413 00:17:12,032 --> 00:17:14,232 You can't go wrong with smoke. 414 00:17:14,234 --> 00:17:17,068 There's a difference between a bag of cornmeal 415 00:17:17,070 --> 00:17:18,936 and some good old baked cornbread. 416 00:17:18,938 --> 00:17:22,273 All your seasonings, your butter, your little bit of sugar. 417 00:17:22,275 --> 00:17:24,876 And then of course, you're gonna use a cast iron skillet 418 00:17:24,878 --> 00:17:28,012 that's made nothing but cornbread for almost 100 years. 419 00:17:28,882 --> 00:17:30,248 See how pretty that pone is. 420 00:17:30,250 --> 00:17:31,115 [jerry] that's a pone of cornbread. 421 00:17:31,117 --> 00:17:32,583 And there's just nothing like it. 422 00:17:32,585 --> 00:17:34,585 Put a little of this melty butter on there. 423 00:17:35,822 --> 00:17:37,155 See how that tastes. 424 00:17:38,191 --> 00:17:40,058 It's gonna be hot now. 425 00:17:40,060 --> 00:17:41,259 [chuckles] damn it. 426 00:17:43,063 --> 00:17:44,162 Mmm. 427 00:17:44,164 --> 00:17:46,898 Tastes like good cornbread, don't it? 428 00:17:46,900 --> 00:17:49,233 Yeah, if we can get that flavor right there in some alcohol, 429 00:17:49,235 --> 00:17:50,968 I'll be impressed. 430 00:17:50,970 --> 00:17:52,537 Gonna be good. 431 00:17:52,539 --> 00:17:55,039 [jerry] that crunchy crust on the bottom has got a whole different unique flavor. 432 00:17:55,041 --> 00:17:57,141 A whole different taste. That's what I'm talking about, that right there. 433 00:17:57,143 --> 00:17:59,677 I can actually taste a little bit of the smoky flavor in that, too. 434 00:17:59,679 --> 00:18:00,678 Oh, yeah, absolutely. 435 00:18:01,714 --> 00:18:04,015 This cornbread is out of damn world good. 436 00:18:04,017 --> 00:18:05,950 We gonna need at least 20 pones of cornbread, 437 00:18:05,952 --> 00:18:07,618 so that's a lot of cooking. 438 00:18:07,620 --> 00:18:09,921 And then we got to get it to the woods and get it all mashed in. 439 00:18:09,923 --> 00:18:11,355 There we go. 440 00:18:23,336 --> 00:18:25,937 [richard] oh, look. We got a little baby alligator right here. 441 00:18:25,939 --> 00:18:27,939 It's looking at us, man, like it's hungry. 442 00:18:27,941 --> 00:18:29,740 [craig] you know, I want to eat him. 443 00:18:29,742 --> 00:18:31,175 So we're back at the still site today. 444 00:18:31,177 --> 00:18:32,210 We're gonna check on our mash. 445 00:18:32,212 --> 00:18:33,611 This is our spice rum, 446 00:18:33,613 --> 00:18:36,013 our base spirit for our banana foster. 447 00:18:36,015 --> 00:18:38,015 Oh, yeah. That black peppercorn, man. 448 00:18:38,017 --> 00:18:40,118 I can smell that in there really good right now. 449 00:18:40,120 --> 00:18:42,854 It sucked up a lot of that molasses that yeast went after, 450 00:18:42,856 --> 00:18:44,922 and it came back out in the alcohol. 451 00:18:44,924 --> 00:18:46,023 Definitely some high-proof stuff, 452 00:18:46,025 --> 00:18:48,292 and that's what we need for where we're going next. 453 00:18:48,294 --> 00:18:52,396 We're gonna take this liquor and we're gonna marry it into another banana liquor, 454 00:18:52,398 --> 00:18:55,900 that we're gonna pay just as much attention to and put just as much love in. 455 00:18:55,902 --> 00:18:57,401 That's gonna keep a consistent flavor 456 00:18:57,403 --> 00:18:59,070 all the way through the process, man. 457 00:18:59,072 --> 00:19:00,204 [craig] let's run this. 458 00:19:01,808 --> 00:19:03,307 Be a litlle bit more humble. 459 00:19:04,077 --> 00:19:07,011 A chef wants our alcohol. 460 00:19:07,013 --> 00:19:08,779 [craig] the captain, his rum, 461 00:19:08,781 --> 00:19:10,281 he's not giving it to you till it's good. 462 00:19:10,283 --> 00:19:12,884 [richard] we don't wanna just fly this one over the coupe, 463 00:19:12,886 --> 00:19:14,085 just because no one else has done it. 464 00:19:14,087 --> 00:19:15,319 We want to do this right. 465 00:19:15,321 --> 00:19:17,788 We're gonna give him a run for his money. 466 00:19:17,790 --> 00:19:19,257 He's gonna be surprised. 467 00:19:21,594 --> 00:19:22,960 It's getting real hot. 468 00:19:22,962 --> 00:19:25,163 We should be running anytime now. 469 00:19:27,600 --> 00:19:29,267 [craig] yeah, she's running now. 470 00:19:29,269 --> 00:19:30,768 [richard] come on. We're starting to run? 471 00:19:30,770 --> 00:19:32,770 Oh, yeah. There she goes. 472 00:19:32,772 --> 00:19:33,971 That's a pretty little stream. 473 00:19:33,973 --> 00:19:35,973 [craig] I can smell all that spice coming out of there. 474 00:19:35,975 --> 00:19:38,943 I knew that peppercorn was gonna do something good 'cause I smell it. 475 00:19:38,945 --> 00:19:41,012 I smell a little cinnamon up here. 476 00:19:41,014 --> 00:19:42,880 Yeah, that cinnamon is coming through, too. 477 00:19:42,882 --> 00:19:43,881 And that nutmeg, man. 478 00:19:43,883 --> 00:19:44,949 All right. 479 00:19:44,951 --> 00:19:47,185 I'm gonna take off these heads real quick, man. 480 00:19:47,187 --> 00:19:49,187 -All right. -That's heads. 481 00:19:58,264 --> 00:19:59,330 Is it cool? 482 00:19:59,332 --> 00:20:00,464 Is it hot? 483 00:20:01,167 --> 00:20:03,868 Hot damn, man. 484 00:20:03,870 --> 00:20:05,169 Yeah, it's hot. 485 00:20:05,171 --> 00:20:06,204 -A little spicy-- -[craig] that' what we wanted though. 486 00:20:06,206 --> 00:20:07,738 Yeah, we wanted some spice. 487 00:20:07,740 --> 00:20:09,907 Now that we have our base spirit to start off with, 488 00:20:09,909 --> 00:20:11,742 we gotta go ahead and fine tune our recipe. 489 00:20:11,744 --> 00:20:12,910 Come on. Let's get out of here, man. 490 00:20:12,912 --> 00:20:14,312 [craig] we gotta get some bananas. 491 00:20:14,314 --> 00:20:16,013 [richard] yeah, we gotta get all kinds of stuff. 492 00:20:22,222 --> 00:20:24,188 [mark] well, I have faith. 493 00:20:24,190 --> 00:20:25,957 [digger] I have got faith. 494 00:20:25,959 --> 00:20:28,993 The first attempt at this ultrasonic aging of whiskey 495 00:20:28,995 --> 00:20:30,595 turned out very cloudy. 496 00:20:30,597 --> 00:20:32,263 That clouding's unacceptable. 497 00:20:32,265 --> 00:20:33,664 Well, we'll fix it. 498 00:20:33,666 --> 00:20:35,333 So we're gonna try again. 499 00:20:35,335 --> 00:20:37,802 These chips here, how long have you been soaking them? 500 00:20:37,804 --> 00:20:39,904 [digger] they've been on 48 hours. 501 00:20:39,906 --> 00:20:44,075 On our first try, we just soaked the chips for a couple of hours. 502 00:20:44,077 --> 00:20:47,211 This time, I've soaked the chips for about 48 hours, 503 00:20:47,213 --> 00:20:51,249 and we're putting them in cheesecloth to limit their movement. 504 00:20:51,251 --> 00:20:56,287 I'm hoping that that will prevent any extra tannins and particulate coming out. 505 00:20:56,289 --> 00:20:59,023 And hopefully, it won't cloud this time. 506 00:20:59,025 --> 00:21:03,094 Get us a couple of three jars of corn liquor and we'll see what we can do at that. 507 00:21:03,096 --> 00:21:04,395 Yeah, that's a good idea. 508 00:21:04,397 --> 00:21:05,763 We can't mess up no more of this. 509 00:21:05,765 --> 00:21:08,366 We always have corn liquor on hand. 510 00:21:08,368 --> 00:21:12,336 We're not gonna take a chance on clouding up the rye at this point. 511 00:21:12,338 --> 00:21:14,672 [digger] we don't wanna waste our six gallons of liquor. 512 00:21:14,674 --> 00:21:16,374 We're gonna use some corn liquor. 513 00:21:16,376 --> 00:21:20,411 We've got an ample supply, so we can spare more of it than we can this rye. 514 00:21:20,413 --> 00:21:22,079 Get that boy running. 515 00:21:23,816 --> 00:21:25,583 It's moving them around. 516 00:21:25,585 --> 00:21:27,852 This works, puss, we're golden. 517 00:21:27,854 --> 00:21:30,087 -If it don't then... -We are in a pickle. 518 00:21:30,089 --> 00:21:31,756 We got a sale on the line, 519 00:21:31,758 --> 00:21:33,791 and we need to get this liquor out the door. 520 00:21:33,793 --> 00:21:35,826 We'll keep our fingers crossed this is gonna work. 521 00:21:35,828 --> 00:21:38,462 Let's go get us a sandwich and then come back. 522 00:21:49,042 --> 00:21:53,911 [mike] now, we gonna get this doggone stuff crumbled up, make some cornbread liquor. 523 00:21:53,913 --> 00:21:55,980 We even got our pones of cornbread done. 524 00:21:55,982 --> 00:21:58,115 We got them smoked, cooked, baked. 525 00:21:58,117 --> 00:22:00,217 We're ready to go mash these things in. 526 00:22:01,854 --> 00:22:02,720 Heck yes. 527 00:22:02,722 --> 00:22:04,288 That's a good clean barrel. 528 00:22:04,290 --> 00:22:08,926 Let's get this stuff out here, and start crumbling it up. 529 00:22:08,928 --> 00:22:10,294 What do you think? 530 00:22:10,296 --> 00:22:12,997 Well, this is a pone of cornbread, 531 00:22:12,999 --> 00:22:14,899 and this is what we're mashing in. 532 00:22:14,901 --> 00:22:18,235 We're just hoping to bring this flavor out of this cornbread 533 00:22:18,237 --> 00:22:19,837 into a clear jar of liquor. 534 00:22:19,839 --> 00:22:21,072 And then sooner or later, 535 00:22:21,074 --> 00:22:24,842 of course, infuse it with a little bit of jalapeno flavor. 536 00:22:24,844 --> 00:22:27,311 It's going to taste a whole lot different than regular corn shine. 537 00:22:27,313 --> 00:22:29,146 It's gonna be good, my bud. 538 00:22:29,148 --> 00:22:30,981 We're just gonna crumble them up, 539 00:22:31,184 --> 00:22:32,783 put them in the barrel, 540 00:22:32,785 --> 00:22:35,019 stir them in with hot water and sugar, 541 00:22:35,021 --> 00:22:37,021 fill it up, yeast it in, 542 00:22:37,023 --> 00:22:38,923 and hope it does its thing. 543 00:22:38,925 --> 00:22:41,258 I can't wait to see what it's gonna taste like. 544 00:22:41,260 --> 00:22:42,793 I'm hoping it's gonna taste like cornbread. 545 00:22:42,795 --> 00:22:44,095 It should. 546 00:22:44,097 --> 00:22:46,931 -We got enough of it in here, don't we? -[jerry] we sure do. 547 00:22:46,933 --> 00:22:48,099 [mike] get some water going. 548 00:22:48,101 --> 00:22:49,166 Get it in a bucket. 549 00:22:51,170 --> 00:22:52,203 Shall I go ahead and light up? 550 00:22:52,372 --> 00:22:54,004 Yeah. We'll go ahead and strike a fire under it. 551 00:22:54,006 --> 00:22:55,306 Let it be warming up. 552 00:22:56,709 --> 00:22:59,176 -[mike] yeah, buddy. -[jerry] oh, yeah! 553 00:22:59,178 --> 00:23:00,745 [mike] we're heating some water up. 554 00:23:00,747 --> 00:23:01,912 [jerry] let it kinda steep in a little bit. 555 00:23:01,914 --> 00:23:04,148 [mike] let it steep in somewhat. 556 00:23:07,820 --> 00:23:10,921 As soon as the hot water hits this crumbled up cornbread, 557 00:23:10,923 --> 00:23:13,591 it starts steaming up in your face, 558 00:23:13,593 --> 00:23:15,159 that's all you can smell. 559 00:23:15,161 --> 00:23:17,595 It's just cornbread, literally. 560 00:23:17,597 --> 00:23:18,829 [jerry] I'm gonna tell you what right now. 561 00:23:18,831 --> 00:23:20,998 It's smelling awful doggone good. 562 00:23:21,000 --> 00:23:23,567 Taste comes out as good as the aromas are coming out, 563 00:23:23,569 --> 00:23:25,035 we'll be in good shape. 564 00:23:25,037 --> 00:23:27,371 [mike] we're mashing it in in this white oak charred barrel. 565 00:23:27,373 --> 00:23:30,141 We believe that this american white oak charred barrel 566 00:23:30,143 --> 00:23:33,677 is going to add a little more depth of flavor into the cornbread. 567 00:23:33,679 --> 00:23:35,346 You know, give it that charred flavor. 568 00:23:35,348 --> 00:23:38,649 I just believe it's gonna give it that little extra help that we need. 569 00:23:38,651 --> 00:23:41,218 All right, we'll lay the sugar to it. 570 00:23:41,220 --> 00:23:46,991 I mean, it smells just like granny baking cornbread with the kitchen window open, 571 00:23:46,993 --> 00:23:48,859 with the wind blowing in the evening. 572 00:23:48,861 --> 00:23:50,895 Man, this stuff is going all through the woods. 573 00:23:50,897 --> 00:23:52,196 It smells so delicious. 574 00:23:52,198 --> 00:23:53,130 This is your idea. 575 00:23:53,132 --> 00:23:54,331 I'll let you sauce it up here. 576 00:23:54,333 --> 00:23:56,400 I'll sauce it up, brother. 577 00:23:56,402 --> 00:23:58,569 I don't mind one bit. 578 00:23:58,571 --> 00:24:01,839 Now, all we've got to do is just pitch our yeast and let this stuff work off, 579 00:24:01,841 --> 00:24:05,609 and come back in here in a few days and get ready to run it off. 580 00:24:05,611 --> 00:24:07,278 I say that ought to do its thing. 581 00:24:07,280 --> 00:24:08,813 Don't you reckon? 582 00:24:08,815 --> 00:24:11,615 Let her layer. Cap her off. 583 00:24:13,686 --> 00:24:16,387 I'm gonna do away with these old baggy bags here. 584 00:24:16,389 --> 00:24:18,889 Always feels good to make something new and exciting. 585 00:24:18,891 --> 00:24:20,191 You know, something that you never done 586 00:24:20,193 --> 00:24:23,093 because you got something to look forward to. 587 00:24:23,095 --> 00:24:25,963 The what-if's and, "if it don't turn out right," 588 00:24:25,965 --> 00:24:29,600 or, "you may strike gold on this particular recipe." 589 00:24:29,602 --> 00:24:32,069 that's what I get excited about is doing something new. 590 00:24:32,071 --> 00:24:33,404 Let them burn up a minute. 591 00:24:33,406 --> 00:24:35,072 We'll get the heck out of here. 592 00:24:45,451 --> 00:24:48,986 [mark] hopefully, we got some beautiful golden brown liquor. 593 00:24:48,988 --> 00:24:50,287 [digger] let's look at it. 594 00:24:50,289 --> 00:24:54,058 Digger and I, we left these jars to ultrasonic age on their own. 595 00:24:54,060 --> 00:24:59,230 Hopefully, we're going to come back to three pretty aged, clear jars of corn liquor. 596 00:24:59,232 --> 00:25:01,265 Then, we'll move back to the rye. 597 00:25:03,836 --> 00:25:05,269 That ain't gonna count, puss. 598 00:25:05,271 --> 00:25:06,203 [digger] no good. 599 00:25:06,205 --> 00:25:07,805 It's a bust again. 600 00:25:07,807 --> 00:25:10,975 It's clouded up probably worse than it was the first time. 601 00:25:10,977 --> 00:25:13,844 -[mark] oh, yeah. Look at that crap in there. -[digger] yeah. 602 00:25:13,846 --> 00:25:15,679 [digger] looks like somebody walked through a pond. 603 00:25:15,681 --> 00:25:18,215 It looks like mud floating around in there. 604 00:25:18,217 --> 00:25:21,986 It's supposed to be crystal clear with nothing floating around in there. 605 00:25:21,988 --> 00:25:23,053 [mark] it's too cloudy. 606 00:25:23,055 --> 00:25:23,921 Damn it. 607 00:25:23,923 --> 00:25:26,290 Man, I had a lot of faith in this thing. 608 00:25:26,292 --> 00:25:29,727 It's gotta be shaking too much of that dust out of these chips. 609 00:25:29,729 --> 00:25:31,228 Well, we've been soaking them. 610 00:25:31,230 --> 00:25:34,398 -I mean-- -maybe the glass magnifies the vibrations. 611 00:25:35,501 --> 00:25:36,834 What are you saying? 612 00:25:36,903 --> 00:25:40,070 This glass may be acting like a reed on a saxophone or something. 613 00:25:40,072 --> 00:25:43,774 It's making the vibration louder in there. 614 00:25:43,776 --> 00:25:46,577 Well, we've done it two times in jars. 615 00:25:46,579 --> 00:25:48,379 Let's eliminate the glass. 616 00:25:49,415 --> 00:25:50,981 And put it right in here? 617 00:25:50,983 --> 00:25:51,982 Direct. 618 00:25:51,984 --> 00:25:55,319 Digger makes a suggestion that we just pour liquor 619 00:25:55,321 --> 00:25:58,822 in the basin of the ultrasonic machine itself. 620 00:25:58,824 --> 00:26:02,192 Pour the liquor straight in there and put the chips in it and let it go. 621 00:26:02,194 --> 00:26:06,096 -Okay. -Get this rascal emptied out, and I'll get that corn liquor. 622 00:26:06,098 --> 00:26:09,767 My theory is, maybe these jars are acting like your eardrum. 623 00:26:09,769 --> 00:26:11,969 Maybe the glass is acting like an amplifier, 624 00:26:11,971 --> 00:26:16,073 and the sound waves are actually getting stronger inside the jar. 625 00:26:16,075 --> 00:26:18,142 [mark] maybe this is the solution, maybe it's not. 626 00:26:18,144 --> 00:26:20,511 But we're fixing to find out. 627 00:26:30,923 --> 00:26:33,223 -So what are we doing here today, man? -[richard] we're gonna cook. 628 00:26:33,225 --> 00:26:34,758 So today, we're at the still site 629 00:26:34,760 --> 00:26:36,427 and we're gonna make a bananas foster. 630 00:26:36,429 --> 00:26:38,796 I figured the best way to tackle this monster 631 00:26:38,798 --> 00:26:41,999 is to get our taste designed around it and acclimate our palate to it. 632 00:26:42,001 --> 00:26:43,801 We got some banana liqueur. 633 00:26:43,803 --> 00:26:47,171 New orleans, that's a big, big market to be dealing with. 634 00:26:47,173 --> 00:26:49,073 I don't wanna have to let down a client in new orleans. 635 00:26:49,075 --> 00:26:50,574 We got some ice cream. 636 00:26:50,576 --> 00:26:53,577 The number one thing that we stand to lose is our reputation. 637 00:26:53,579 --> 00:26:56,380 You know, someone having the ability to say they couldn't do it. 638 00:26:56,382 --> 00:26:58,816 We got our bananas, our butter, brown sugar. 639 00:26:58,818 --> 00:26:59,783 We're ready to go. 640 00:26:59,785 --> 00:27:01,352 We're gonna make sure that we wow this guy. 641 00:27:01,354 --> 00:27:03,687 I'm gonna get this pan nice and hot. 642 00:27:03,689 --> 00:27:06,724 [craig] why are we not going to a restaurant or something and eat this, man? 643 00:27:06,726 --> 00:27:09,994 I could wrap my head around an idea by tasting it from somebody else, 644 00:27:09,996 --> 00:27:12,262 but when I do it, I can wrap myself all the way around. 645 00:27:12,264 --> 00:27:14,398 So you got light brown, dark brown and some-- 646 00:27:14,400 --> 00:27:16,000 [craig] oh, okay. I see the dark right there. 647 00:27:16,002 --> 00:27:17,434 [richard] dark brown sugar. 648 00:27:17,436 --> 00:27:19,970 Right now, I need you to take those bananas and peel them. 649 00:27:19,972 --> 00:27:22,072 We're gonna caramelize these sugars down. 650 00:27:22,074 --> 00:27:24,208 A nice ratio of butter and sugar. 651 00:27:24,210 --> 00:27:25,943 [craig] chef homeboy you are. 652 00:27:25,945 --> 00:27:27,945 [chuckles] 653 00:27:27,947 --> 00:27:31,749 [richard] what's cooking is the alcohol off of this good rum that we got going on here. 654 00:27:31,751 --> 00:27:33,417 Just need to get some more banana in. 655 00:27:33,419 --> 00:27:35,853 All these flavors are merging together. 656 00:27:35,855 --> 00:27:37,221 Got some ice cream. 657 00:27:37,223 --> 00:27:39,657 To be able to enjoy the ice cream, and the bananas, 658 00:27:39,659 --> 00:27:43,027 and the caramelized sugar, and everything else that's in this, 659 00:27:43,029 --> 00:27:46,563 the love, the attention, the cinnamon, the detail, everything. 660 00:27:47,166 --> 00:27:48,132 This looks good. 661 00:27:48,134 --> 00:27:50,134 They got liquor and ice cream. 662 00:27:53,072 --> 00:27:55,239 -How is it? -[richard] man, that's good. 663 00:27:56,075 --> 00:27:58,509 Really is good. It's excellent. 664 00:27:58,511 --> 00:28:00,177 Man, you gotta love your job, right? 665 00:28:00,179 --> 00:28:02,813 But we still have one problem. 666 00:28:02,815 --> 00:28:03,981 What's that? 667 00:28:03,983 --> 00:28:07,084 How do we carry over all these flavors into some shine? 668 00:28:07,086 --> 00:28:10,287 We're adding banana, brown and dark sugars. 669 00:28:10,289 --> 00:28:14,591 Now, this creamy texture, this buttery stuff that we taste is another element. 670 00:28:14,593 --> 00:28:19,196 We have to make sure that our mash covers every flavor possible. 671 00:28:19,198 --> 00:28:21,098 And some of those are taboo to us. 672 00:28:21,100 --> 00:28:24,768 Butter and ice cream, we can't ferment those things, 673 00:28:24,770 --> 00:28:27,671 so we have to make sure that we represent these flavors 674 00:28:27,673 --> 00:28:29,973 with something that can substitute them very well. 675 00:28:29,975 --> 00:28:32,076 There's a couple of different nuts that we could use 676 00:28:32,078 --> 00:28:35,279 that will replicate this creamy texture and taste. 677 00:28:35,281 --> 00:28:36,213 [craig] like what? 678 00:28:36,215 --> 00:28:39,349 Walnuts are one of them. Hazelnuts, almonds. 679 00:28:39,351 --> 00:28:42,853 Now, we gotta figure out ingredients, the bananas, the nuts and everything else. 680 00:28:42,855 --> 00:28:44,588 There's a lot of moving parts in this. 681 00:28:44,590 --> 00:28:46,657 This is just the beginning. We got a long way to go. 682 00:28:46,659 --> 00:28:47,958 Man, that's good. 683 00:28:47,960 --> 00:28:50,627 We're gonna give this high-end dessert a high-end liquor appeal 684 00:28:50,629 --> 00:28:52,963 and get a high-end price tag with it also. 685 00:28:52,965 --> 00:28:56,066 We're gonna give them a bananas foster in a bottle. 686 00:28:56,068 --> 00:28:57,434 I can't wait to drink that, boy. 687 00:28:57,436 --> 00:28:58,736 This stuff's good, man. 688 00:28:58,738 --> 00:28:59,636 [craig] I know. 689 00:28:59,638 --> 00:29:01,205 We got a lot of cleaning up to do here. 690 00:29:01,207 --> 00:29:02,473 Banana foster milkshake. 691 00:29:02,475 --> 00:29:04,475 Where are you going? I got the keys. 692 00:29:15,921 --> 00:29:18,122 [mike] well, it's a pretty day to be in the woods, ain't it, jerry? 693 00:29:18,124 --> 00:29:19,323 [jerry] yes, sir. 694 00:29:19,658 --> 00:29:21,825 [mike singing] ♪ fine time to run some liquor ♪ 695 00:29:21,827 --> 00:29:23,327 we're on our way to the still site. 696 00:29:23,329 --> 00:29:25,629 We're ready to run some cornbread mash now. 697 00:29:26,298 --> 00:29:27,931 Lookie, there. 698 00:29:27,933 --> 00:29:28,999 [jerry] flat, ain't it? 699 00:29:29,001 --> 00:29:29,600 [mike] yeah, boy. 700 00:29:31,103 --> 00:29:32,903 Mmm. 701 00:29:32,905 --> 00:29:34,938 -Some of that cornbread taste is there. -Phew. 702 00:29:34,940 --> 00:29:36,907 I can get me a jar of that. 703 00:29:36,909 --> 00:29:37,741 Let's pump it over, man. 704 00:29:37,743 --> 00:29:39,843 I'm ready to fire this bad boy up. 705 00:29:39,845 --> 00:29:41,345 You see the cornbread floating in there, 706 00:29:41,347 --> 00:29:41,979 it's worked off. 707 00:29:41,981 --> 00:29:43,847 It's ready to rock and roll. 708 00:29:43,849 --> 00:29:46,116 We got to just kind of pump it over, fire this thing up, 709 00:29:46,118 --> 00:29:47,284 and see what we get. 710 00:29:47,286 --> 00:29:49,286 -Drop her in. -Man, it flies. 711 00:29:49,288 --> 00:29:50,087 With the end result, 712 00:29:50,089 --> 00:29:52,089 we want to do a jalapeno cornbread. 713 00:29:52,091 --> 00:29:55,259 So we gotta run this off, get some good cornbread liquor, 714 00:29:55,261 --> 00:29:57,661 and then start post-flavoring our jalapenos. 715 00:29:57,663 --> 00:29:59,096 You know, adding jalapenos and stuff in, 716 00:29:59,098 --> 00:30:02,032 that's gonna be a whole another trial there. 717 00:30:02,034 --> 00:30:04,601 Jerry don't seem to be so... 718 00:30:04,603 --> 00:30:05,803 Optimistic about it. 719 00:30:05,805 --> 00:30:07,104 ...Optimistic about how the-- 720 00:30:07,106 --> 00:30:09,306 damn, we're overflowing. 721 00:30:09,308 --> 00:30:11,108 [jerry] I'm gonna fill these pellets up. 722 00:30:16,048 --> 00:30:18,415 -[mike] you got it full? -[jerry] yeah, I got it full. 723 00:30:19,051 --> 00:30:21,251 [mike] all right. There she flies. 724 00:30:21,253 --> 00:30:24,288 [chuckles] feels good to be back over here in tennessee 725 00:30:24,290 --> 00:30:26,156 burning this old barrel, doesn't it? 726 00:30:26,158 --> 00:30:26,790 It burns good. 727 00:30:26,792 --> 00:30:28,091 But one bad thing about it, 728 00:30:28,093 --> 00:30:31,695 I can't stand how long it takes to heat this barrel up. 729 00:30:31,697 --> 00:30:34,298 We're going to be here half the damn night on this. 730 00:30:34,300 --> 00:30:35,465 [jerry] now, we just hurry up and wait. 731 00:30:40,206 --> 00:30:41,738 Well, we're definitely moonshining 732 00:30:41,740 --> 00:30:43,173 under the moonlight tonight, ain't we? 733 00:30:43,175 --> 00:30:46,910 [mike] yee-haw. She's getting warm right up in here, bro. 734 00:30:46,912 --> 00:30:49,780 [jerry] get out our money pot there. 735 00:30:49,782 --> 00:30:52,883 What kind of crazy nuthead, you think's gonna buy something like this? 736 00:30:52,885 --> 00:30:54,351 Somebody nuts like me. 737 00:30:54,353 --> 00:30:56,153 I hope you're right, 738 00:30:56,155 --> 00:31:00,123 'cause if we ruin this good liquor with all that jalapeno spicy junk, 739 00:31:00,125 --> 00:31:01,758 -I'm gonna be upset. -[chuckles] 740 00:31:01,760 --> 00:31:03,193 come on, man. 741 00:31:03,195 --> 00:31:08,165 You know, there's more stuff in life than damn sugar and sweet cakes. 742 00:31:08,167 --> 00:31:11,201 Well, I understand that, but you ain't got to hurt to eat. 743 00:31:11,203 --> 00:31:13,103 Well, I don't hurt when I eat. 744 00:31:13,105 --> 00:31:15,172 -I enjoy it. --So when you cry, and your face hurts, 745 00:31:15,174 --> 00:31:17,908 -oh, it feels good. -You kinda gag and carry on, that ain't hurting? 746 00:31:17,910 --> 00:31:20,878 I love to hurt and burn like that and cry. 747 00:31:20,880 --> 00:31:22,946 You'll fit perfectly in hell, won't you? 748 00:31:22,948 --> 00:31:24,748 [bleep] I'll kick the devil out, son. 749 00:31:24,750 --> 00:31:25,949 [chuckles] 750 00:31:25,951 --> 00:31:28,085 [mike] there we go, baby. We got liquor. 751 00:31:28,087 --> 00:31:29,286 [jerry] yes, sir. 752 00:31:29,288 --> 00:31:31,755 We get all them tannin heads out of there. 753 00:31:31,757 --> 00:31:33,223 I bet we'll have a damn good run of liquor. 754 00:31:33,225 --> 00:31:35,125 We spent damn hours on end. 755 00:31:35,127 --> 00:31:37,094 We started stuff way before dark, 756 00:31:37,096 --> 00:31:39,296 but we finally got liquor coming out the money spout. 757 00:31:39,298 --> 00:31:40,764 Give the devil his cut. 758 00:31:40,766 --> 00:31:44,468 This stuff is smelling like damn cornbread as we're speaking. 759 00:31:48,140 --> 00:31:49,840 [jerry] son, I'm telling you what. 760 00:31:49,842 --> 00:31:52,976 Little pat of butter, and son, you'd be on the table. 761 00:31:52,978 --> 00:31:54,711 [mike] oh, my gosh. That's good stuff. 762 00:31:54,713 --> 00:31:56,280 [jerry] that's really good, man. 763 00:31:56,282 --> 00:31:59,182 You can taste that crust, that smoky pecan wood we put in there. 764 00:31:59,184 --> 00:32:00,684 It's in there, ain't it? 765 00:32:00,686 --> 00:32:04,588 I just gotta figure out how we're gonna post-flavor with the jalapenos. 766 00:32:04,590 --> 00:32:06,790 We're gonna have to have some high-proof alcohol, 767 00:32:06,792 --> 00:32:08,992 break the fibers and the capsaicin, 768 00:32:08,994 --> 00:32:10,661 and pull all of it out of the cells. 769 00:32:10,663 --> 00:32:13,030 I've got a 160, 165 proof. 770 00:32:13,032 --> 00:32:15,966 I think we're gonna need to be 180, 190 proof. 771 00:32:15,968 --> 00:32:17,200 So how you figure we do that? 772 00:32:17,202 --> 00:32:19,169 I got the perfect idea. 773 00:32:29,949 --> 00:32:32,049 [digger] let me get them two jugs of corn liquor. 774 00:32:32,051 --> 00:32:34,217 [mark] now, this is a stainless steel vat. 775 00:32:34,219 --> 00:32:37,788 It will impart no cloudiness, it will impart no taste. 776 00:32:37,790 --> 00:32:39,122 Our last ditch effort, 777 00:32:39,124 --> 00:32:41,325 we're gonna put the liquor straight into the pan 778 00:32:41,327 --> 00:32:43,827 on this ultrasonic cleaning machine, 779 00:32:43,829 --> 00:32:45,963 and then put chips in there floating around. 780 00:32:45,965 --> 00:32:47,831 We ain't gonna mess with this rye liquor. 781 00:32:47,833 --> 00:32:50,334 We gotta have them six gallons for sure. 782 00:32:51,170 --> 00:32:53,203 That got my society finger. 783 00:32:53,205 --> 00:32:55,872 We're just going to use corn liquor to experiment. 784 00:32:55,874 --> 00:32:59,776 We only have six gallons of the unaged rye left, 785 00:32:59,778 --> 00:33:01,812 and that is what our order is for. 786 00:33:01,814 --> 00:33:03,780 I think you might be on to something here. 787 00:33:03,782 --> 00:33:06,616 I mean, we've tried everything else we know to try. 788 00:33:06,618 --> 00:33:09,319 This either works or we're done with this thing. 789 00:33:09,321 --> 00:33:11,154 Well, moment of truth. 790 00:33:11,757 --> 00:33:13,423 Look at that. Damn. 791 00:33:14,860 --> 00:33:18,261 [mark] well, that looks different than anything we've done with it yet. 792 00:33:18,263 --> 00:33:21,898 [digger] we go ahead and fire the machine up before we put any chips in, 793 00:33:21,900 --> 00:33:24,568 and just immediately it turns milky white. 794 00:33:24,570 --> 00:33:26,370 Still a little smoke bombs in there. 795 00:33:26,372 --> 00:33:27,804 [mark] what's causing that? 796 00:33:27,806 --> 00:33:29,840 [digger] well, it cleared up though, just then. 797 00:33:29,842 --> 00:33:31,541 It just got little poofs here and there. 798 00:33:31,543 --> 00:33:32,976 You know, these little old cyclones, 799 00:33:32,978 --> 00:33:35,846 they're kind of like little ghosts running around in there. 800 00:33:35,848 --> 00:33:39,583 They just all of a sudden form, they'll swirl around and they'll travel off. 801 00:33:39,585 --> 00:33:41,985 It looks like little sperm swimming away. 802 00:33:41,987 --> 00:33:43,286 I don't believe I'd have compared it to that. 803 00:33:43,288 --> 00:33:44,721 Well, look at it. 804 00:33:44,723 --> 00:33:45,822 [digger] really weird watching them, 805 00:33:45,824 --> 00:33:47,924 but it really gives you an indication 806 00:33:47,926 --> 00:33:50,961 of what these vibrations or sound waves are doing. 807 00:33:50,963 --> 00:33:53,130 Well, let's drop some chips in there. 808 00:33:53,132 --> 00:33:56,800 These chips, they're absolutely as clean as they're gonna get. 809 00:33:56,802 --> 00:33:59,136 They've been soaking for several days. 810 00:33:59,138 --> 00:34:01,571 Let's let it run for a few minutes and see what we got. 811 00:34:01,573 --> 00:34:04,941 You know, this has been a lot of work, but it's worth the effort. 812 00:34:04,943 --> 00:34:09,513 If this thing works, this could change the whole industry as we know it now. 813 00:34:17,589 --> 00:34:18,889 That right there is widow maker. 814 00:34:18,891 --> 00:34:20,791 I'm gonna get rid of it. 815 00:34:20,793 --> 00:34:23,026 And I'm gonna put it up between the forks of that there tree, right yonder. 816 00:34:23,028 --> 00:34:24,494 [jerry] I bet you don't even hit that tree. 817 00:34:24,496 --> 00:34:26,263 I bet you hit this tree over here, on this side. 818 00:34:26,265 --> 00:34:30,033 All right, so if I'm halfway over to the left, 819 00:34:30,035 --> 00:34:31,768 -you gotta be better than halfway. -I win. 820 00:34:31,770 --> 00:34:33,236 -No. No, listen. -[jerry] better than halfway. 821 00:34:33,238 --> 00:34:34,704 You're gonna put it in the forks of the tree. 822 00:34:34,706 --> 00:34:36,573 You at least need to be halfway close to it. 823 00:34:36,575 --> 00:34:38,708 Bet you a steak dinner you don't even hit that tree up there. 824 00:34:38,710 --> 00:34:41,144 You got a bet. If I hit it, I win. 825 00:34:41,146 --> 00:34:43,146 -You hit it, you definitely win. -All right. 826 00:34:43,348 --> 00:34:44,481 [chainsaw whirring] 827 00:34:53,225 --> 00:34:55,158 [chuckles] I put it over. 828 00:34:55,160 --> 00:34:57,060 You didn't put it in the fork of that tree, though. 829 00:34:57,062 --> 00:34:58,261 I hit the damn limb. 830 00:34:58,263 --> 00:35:00,597 [jerry] oh, the wind blew them limbs. 831 00:35:00,599 --> 00:35:02,933 You owe me a steak dinner, jerry. 832 00:35:02,935 --> 00:35:04,034 [jerry] you still didn't hit it, though. 833 00:35:04,036 --> 00:35:05,435 [mike chuckles] 834 00:35:09,875 --> 00:35:13,076 [mike] damn, son. We look like a bunch of mad scientists. 835 00:35:13,078 --> 00:35:15,679 Me and jerry, we got through running our cornbread shine. 836 00:35:15,681 --> 00:35:17,180 It's some really good stuff. 837 00:35:17,182 --> 00:35:19,749 You sure we can make it higher proof alcohol? 838 00:35:19,751 --> 00:35:22,285 Now, all we gotta do is make high-proofed alcohol. 839 00:35:22,287 --> 00:35:26,089 It's gonna pull and extract the capsaicin in the flavor for those peppers. 840 00:35:26,091 --> 00:35:27,891 And then infuse our jalapeno oil, 841 00:35:27,893 --> 00:35:30,260 and make some good jalapeno cornbread shine. 842 00:35:30,262 --> 00:35:32,696 [jerry] basically, what we got here is what they call an apparatus. 843 00:35:32,698 --> 00:35:35,332 Basically, it's just a glass still 844 00:35:35,334 --> 00:35:37,200 that does everything on a smaller volume. 845 00:35:37,202 --> 00:35:39,636 That apparatus is a miniature glass still. 846 00:35:39,638 --> 00:35:41,738 We'll be able to take some high proof that we have, 847 00:35:41,740 --> 00:35:44,074 to be able to bump it up to the higher proof that we need, 848 00:35:44,076 --> 00:35:46,176 to be able to pull that flavor out of those peppers. 849 00:35:46,178 --> 00:35:49,279 We need to be up around 180 to 190 proof. 850 00:35:49,281 --> 00:35:51,915 [mike] I'm not really sure what the proof is on this. 851 00:35:51,917 --> 00:35:53,483 Let's see what that is. 852 00:35:53,485 --> 00:35:57,787 165. With the still there, we shouldn't have no trouble hitting that number. 853 00:35:57,789 --> 00:36:01,258 No. We need to ground these peppers before we get things really rolling. 854 00:36:01,260 --> 00:36:03,160 [mike] we took fresh jalapeno, dried them out. 855 00:36:03,162 --> 00:36:04,628 Going to grind them up. 856 00:36:06,598 --> 00:36:08,298 [jerry] once ground up into a powder, 857 00:36:08,300 --> 00:36:10,901 it's a lot easier for the alcohol to break down the powder 858 00:36:10,903 --> 00:36:12,969 than it would be just a full piece of pepper. 859 00:36:12,971 --> 00:36:15,038 Smell that. Take a whiff of it. 860 00:36:15,040 --> 00:36:16,339 I don't think so. 861 00:36:16,341 --> 00:36:17,140 I know what that's-- 862 00:36:17,142 --> 00:36:18,642 -[chokes and coughs] -[jerry] yeah. 863 00:36:18,644 --> 00:36:20,177 [jerry] we got our peppers ground down, 864 00:36:20,179 --> 00:36:22,078 and basically, our high proof, we'll dump right in on the powder, 865 00:36:22,080 --> 00:36:24,447 make a tincture, we're gonna add it back to our alcohol. 866 00:36:24,449 --> 00:36:26,149 So that's why we're using the high-proof alcohol, 867 00:36:26,151 --> 00:36:28,084 to actually start that process out. 868 00:36:28,086 --> 00:36:29,719 [mike] light that damn still up, son. 869 00:36:29,721 --> 00:36:30,687 [jerry] turn the hose on. 870 00:36:30,689 --> 00:36:32,422 [mike] we've done a lot of runs in our time, 871 00:36:32,424 --> 00:36:35,158 but we've never been able to actually look inside the still itself. 872 00:36:35,160 --> 00:36:38,762 [jerry] this is pretty cool. I never get to actually watch alcohol boil. 873 00:36:38,764 --> 00:36:42,632 We're just looking for a subtle note of jalapeno flavor 874 00:36:42,634 --> 00:36:44,568 with a little warmth to the throat, 875 00:36:44,570 --> 00:36:47,270 and finished with that sweet cornbread on the back. 876 00:36:47,806 --> 00:36:48,338 There we go. 877 00:36:48,340 --> 00:36:49,439 [jerry] there we are. 878 00:36:49,441 --> 00:36:51,274 [chuckles] we made it, brother. 879 00:36:51,276 --> 00:36:53,343 We got her going. 880 00:36:53,345 --> 00:36:55,078 [mike] we're just gonna let that fill up 881 00:36:55,080 --> 00:36:57,447 and let that stuff start extracting out. 882 00:36:57,449 --> 00:36:59,115 You know, stir it up, stir it around, 883 00:36:59,117 --> 00:37:01,451 get that good color, then we'll strain it. 884 00:37:01,453 --> 00:37:03,987 If I just ground all these peppers up into a powder 885 00:37:03,989 --> 00:37:05,655 and started mixing it in my alcohol, 886 00:37:05,657 --> 00:37:07,090 yes, you'd have that flavor, 887 00:37:07,092 --> 00:37:10,160 but you're gonna have all these floaties and all these particles 888 00:37:10,162 --> 00:37:12,195 in your alcohol that you don't need. 889 00:37:12,197 --> 00:37:14,264 [jerry] that's some green goodness there. 890 00:37:14,266 --> 00:37:16,166 [mike] the green goblin. 891 00:37:16,635 --> 00:37:18,101 It's the fuzz now. Whoo! 892 00:37:23,742 --> 00:37:26,142 Okay, with that face, I damn sure aren't trying it. 893 00:37:26,144 --> 00:37:28,211 It feels like yellow jackets in your mouth, 894 00:37:28,213 --> 00:37:30,914 but it's got a phenomenal flavor. 895 00:37:30,916 --> 00:37:32,148 I'm gonna do a vial. 896 00:37:32,150 --> 00:37:34,117 [jerry] whoa! Whoa! 897 00:37:34,620 --> 00:37:35,885 -What are you doing? -I know. 898 00:37:35,887 --> 00:37:39,022 -Now listen to me now. We gotta make it. -Oh, my god. 899 00:37:39,024 --> 00:37:40,690 [jerry] I can see that clear to the bottom now. 900 00:37:40,692 --> 00:37:42,192 Well, you gotta see it. 901 00:37:46,365 --> 00:37:49,332 -Yeah, she's right. -[jerry] a little too much, huh? 902 00:37:49,401 --> 00:37:50,367 No. 903 00:37:56,575 --> 00:37:58,308 Now, by god, that's right. 904 00:38:02,147 --> 00:38:03,013 [sputters] 905 00:38:03,015 --> 00:38:04,114 [mike] what the hell's wrong with you? 906 00:38:04,116 --> 00:38:08,251 -Right? -[mike] hell, yeah. That's right for me. 907 00:38:08,253 --> 00:38:11,187 -No, dude. That is [bleep] just wrong is what that is. -Jerry! 908 00:38:11,189 --> 00:38:12,789 No! 909 00:38:12,791 --> 00:38:15,892 You know, subtle jalapeno flavor is a lot different with me than it is with jerry. 910 00:38:15,894 --> 00:38:20,930 One dropper full to each jar is perfect. 911 00:38:20,932 --> 00:38:24,100 But there's a lot of people out there in the world like me. 912 00:38:24,102 --> 00:38:25,435 They're gonna want this stuff. 913 00:38:27,806 --> 00:38:29,306 Man, I'm behind you. 914 00:38:29,308 --> 00:38:31,274 You say you can sell it. 915 00:38:31,276 --> 00:38:32,242 I can do it, brother. 916 00:38:32,244 --> 00:38:34,878 You know, I'm right there behind you to do it. 917 00:38:34,880 --> 00:38:37,280 I'll tell you what. This stuff has turned out phenomenally. 918 00:38:37,282 --> 00:38:39,616 It's at the right balance of heat and taste 919 00:38:39,618 --> 00:38:41,651 of the jalapeno and the cornbread. 920 00:38:41,653 --> 00:38:45,021 You can taste all notes coming through each jar of this stuff. 921 00:38:45,023 --> 00:38:48,058 I'm going to find us a buyer and we'll make money, baby. 922 00:38:48,060 --> 00:38:49,359 Jalapeno cornbread. 923 00:38:49,361 --> 00:38:51,261 It's going out the door. I promise you. 924 00:39:07,045 --> 00:39:08,511 Well, it's quit. 925 00:39:08,513 --> 00:39:09,879 [mark] let's see what we got. 926 00:39:09,881 --> 00:39:12,716 This is our last ditch effort on this ultrasonic aging. 927 00:39:12,718 --> 00:39:15,118 Put the liquor straight into the pan, 928 00:39:15,120 --> 00:39:17,954 if it doesn't work on this one, this is the third strike, we're out. 929 00:39:17,956 --> 00:39:18,755 It's going to be cloudy. 930 00:39:18,757 --> 00:39:20,123 [mark] no, it ain't. 931 00:39:23,161 --> 00:39:24,961 -Look at that. -[digger] well, that color is right. 932 00:39:24,963 --> 00:39:26,830 The color is really good. 933 00:39:26,832 --> 00:39:30,633 I pulled the lid off, and on first sight, it looks great. 934 00:39:30,635 --> 00:39:32,902 [digger] can't tell much about the cloud yet. 935 00:39:32,904 --> 00:39:35,305 Let's run her down in this rascal here. Color is perfect. 936 00:39:35,307 --> 00:39:38,041 I don't see anything that's telling us we've gone wrong yet. 937 00:39:38,043 --> 00:39:40,276 [mark] we may be on to something here, puss. 938 00:39:40,278 --> 00:39:43,146 [digger] I get a bottle, drop the hose down in it, it fills up, 939 00:39:43,148 --> 00:39:44,414 put the lid on. 940 00:39:45,851 --> 00:39:48,284 -No. -Nope. 941 00:39:48,286 --> 00:39:50,887 [digger] we hold that bottle up and it looks like pond water. 942 00:39:50,889 --> 00:39:52,789 Cloudy, no good. 943 00:39:52,791 --> 00:39:55,792 [mark] this is fine for us to drink, but we can't sell that. 944 00:39:55,794 --> 00:39:58,094 [digger] I know that there's nothing wrong with this whiskey, 945 00:39:58,096 --> 00:40:01,464 but as far as selling it, no, that's not an option. 946 00:40:01,466 --> 00:40:04,334 [mark] it don't like that vibration, that sound wave. 947 00:40:04,336 --> 00:40:05,869 That ain't no good. 948 00:40:05,871 --> 00:40:07,137 Looks like stuff swirling around. 949 00:40:07,139 --> 00:40:11,708 And the ultrasonic machine itself has some adverse effect 950 00:40:11,710 --> 00:40:15,745 either on the liquor, on the chips, or a combination of the two. 951 00:40:15,747 --> 00:40:17,847 Well, you know what we've done here, don't you? 952 00:40:17,849 --> 00:40:19,115 We screwed up some more liquor. 953 00:40:19,117 --> 00:40:20,984 [chuckles] we messed up two more gallons of liquor. 954 00:40:20,986 --> 00:40:23,753 Ultrasonic aging is a bust. 955 00:40:23,755 --> 00:40:27,090 I'm not too proud and I'm not too big to know when I'm whooped. 956 00:40:27,092 --> 00:40:30,927 And when it comes to ultrasonic aging whiskey, I'm whooped. 957 00:40:30,929 --> 00:40:35,899 We've done everything in our power to give this thing a chance to work. 958 00:40:35,901 --> 00:40:38,902 There ain't no magic wand for aging liquor. 959 00:40:38,904 --> 00:40:41,037 [mark] you know, we was looking for a shortcut. 960 00:40:41,039 --> 00:40:42,872 Now, we're really under the gun. 961 00:40:42,874 --> 00:40:44,908 I got no idea where we go from here, 962 00:40:44,910 --> 00:40:47,444 -except do what we know works. -Yeah. 963 00:40:47,446 --> 00:40:50,113 So we're going back to the old tried and true method. 964 00:40:50,115 --> 00:40:55,018 We're going to get it into jugs as quickly as possible with a big bunch of chips. 965 00:40:55,020 --> 00:40:56,653 We messed up enough liquor. 966 00:40:56,655 --> 00:40:59,255 [mark] we're gonna babysit this liquor for a month. 967 00:40:59,257 --> 00:41:02,158 Every day, we'll just ease up here and we'll shake this thing, 968 00:41:02,160 --> 00:41:03,460 keep it moving. 969 00:41:03,462 --> 00:41:06,196 [digger] we'll put it in a small barrel for a few weeks, 970 00:41:06,198 --> 00:41:08,565 and then it truly is barrel-finished. 971 00:41:08,567 --> 00:41:10,133 It's gonna be more workhorse. 972 00:41:10,135 --> 00:41:12,402 But we promised we'd get this liquor in two months, 973 00:41:12,404 --> 00:41:13,303 and we're gonna do it. 974 00:41:13,305 --> 00:41:15,004 Go with what you know. 975 00:41:15,006 --> 00:41:16,239 Ain't no way around it. 976 00:41:16,241 --> 00:41:18,775 You know, we've just bought ourself a little more work. 977 00:41:18,777 --> 00:41:22,145 But it could be a big shot in the arm down the road with these clients 978 00:41:22,147 --> 00:41:24,047 if it's a good product. 979 00:41:24,049 --> 00:41:27,050 So we gotta do what we do to make it the best it can be.